Christmas Pudding Ice Cream
Photography by Sarah Tuck.
I almost like this better than the pudding itself… so addictive.
Serves: 6-8
INGREDIENTS
300 grams leftover Christmas pudding
⅓ cup whisky, brandy or rum
½ teaspoon ground cinnamon
finely grated zest 1 orange
1 litre good-quality vanilla bean ice cream
⅓ cup lightly toasted sliced almonds
METHOD
Equipment: 1.5 litre-capacity freezer-safe container.
Crumble the pudding into a bowl and add the whisky, cinnamon and orange zest. Stir to combine and leave to soak for 20 minutes. Meanwhile, remove the ice cream from the freezer to soften.
Transfer the ice cream to the container. Drop big blobs of the pudding into the ice cream and swirl through half of the almonds. Smooth the top slightly, sprinkle with the remaining almonds and re-freeze for at least 2 hours.
Related Content
latest issue:
Issue #100
After 17 years, 100 issues, and thousands of recipes, we reckon it’s time to celebrate! In this special collector’s edition, we feature one recipe from every issue of dish ever published, providing everything you could possibly want for the festive season. Get the party started with our favourite recipes for bites to have with drinks, then show-stopping Christmas mains and spectacular sides so good they could almost steal the show. From holiday baking to outrageous celebratory desserts the sweet section will have you swooning. When it comes to kicking back over summer, you won’t want to miss our best-ever barbecue round up and food to share with friends and family.